Biogenic amines (BA) are low molecular weight nitrogenous bases commonly found in
fermented foods and beverages and their consumption can induce undesirable
reactions. In this work, the BA content in natural cider from Spain and France
was determined. Samples from commercially available cider or obtained during the
elaboration process were analyzed. A different profile and BA concentration was
observed depending on cider origin. qPCR tools developed for the quantitative
detection of BA producers from cheese and wine were tested in the cider samples.
A good connection between the BA content and the presence of BA-producing
microorganisms was observed. Based on these tools, BA-producing bacteria were
isolated from the analyzed cider samples, including new potential histamine- and
putrescine-producing Lactobacillus paracollinoides strains.
Food Microbiology 2011 28(3: 554-61
